This recipe can be made as a quick bread or as muffins. If you want freshly baked muffins in the morning, make the batter the night before and leave it in the fridge over night. Simply portion them out and bake them in the morning. I think orange zest would be just as good as lime zest in this recipe – I’m trying that next time for sure!
Tag Archives | coconut
African Curried Coconut Soup
By Kristen Desmond on October 16, 2009 in Recipes, Soups/Stews
Yield: 4 servings This dish comes together quickly, especially if you use leftover rice. To make it even more substantial, add a cooked, chopped chicken breast (or two) in Step 4. Adjust the peppers and spices to suit your own taste. Ingredients: 2 tablespoons vegetable oil (I use coconut oil) 1 medium onion (about 6 ounces), chopped 1 […]